EVALUATION OF THE SANITARY-HYGIENIC CONDITIONS OF FRESH CHEESE OF MINAS TYPE PRODUCED WITH RAW, PASTEURIZED AND SEASONED MILK IN SOME CITIES OF THE TRIANGULO MINEIRO REGION

• Autor(a) principal: Okura, Monica Hitomi
• Data de Publicação: 2013
• Outros Autores: Moacir, José
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/133
• topic: Hygienic quality; Enterobacteriaceae; Antimicrobials resistance; Microbial contamination.; qualidade higiênica; enterobacteriaceae; resistência a antimicrobianos; contaminação microbiana

In the present study, 30 units of cheese produced with pasteurized milk with federal inspection (with SIF), 50 units of cheese produced with raw milk without federal inspection (without SIF) and 31 units of cheese seasoned with spicery. The presence of coliforms at 45ºC above the values allowed by the law in 33%, 72% and 39% respectively, by several typed being identified as belonging to the Enterobacteriaceae family with E. coli of 77.5%, 12.5% of Proteus, 4.3% of Providencia and 5.7% of Enterobacter. For the cheese produced with SIF, it was noticed 86.4% of E. coli, 5.9% of Proteus, 3.8% of Providencia, 3.2% of Enterobacter, 0.29% of Serratia and 0.41% of Klebsiella; for the cheese produced without SIF and for the seasoned cheese, it was noticed 48.8% of E. coli, 41.4% of Proteus, 8.4% of Providencia and 1.4% of Enterobacter. These enteric pathogenic causes presence shows inappropriate conditions of handling and storage, which features potential risk to the Public Health. Besides, by carrying out the sensibility to antimicrobials test, the stocks of E. coli isolated from the cheese with SIF showed higher levels of endurance to tetracycline (37.7%) and cephalothin (35.5%), the cheese without SIF showed more resistance to tetracycline (32.7%) and nalidixic acid (13.3%), and the seasoned cheese showed more endurance to tetracycline (58.9%). So, it is verified the need of training for the producers and the implementation of good producing practice so that the cheese produced in the region of the Triangulo Mineiro may hit minimum parameters of microbiological quality and be offered in the market with feeding safety.